adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sheet Pan Fish and Chips
Sheet Pan Fish and Chips
0 Likes
Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
"Healthy oven-baked fish and chips with any white fish, ready in just an hour!"
Ingredients:
  • 6 tablespoons olive oil, or more if needed
  • 2 1/2 pounds Yukon Gold or other yellow potatoes (3 large or 6 medium), unpeeled
  • 1 teaspoon kosher salt
  • 1 cup panko, or other unseasoned dry white breadcrumbs
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds firm-fleshed white fish fillets, skins removed, such as haddock, halibut, pollock, flounder, whiting, redfish, cod, or other fish in your region
  • 1 lemon, cut into wedges, to serve
Instructions:
  • Preheat the oven to 450°F with 2 racks inside. Line 2 baking sheets with foil and coat each with 1 tablespoon of olive oil or nonstick cooking spray.
  • Prep the potatoes: Cut each potato lengthwise into quarters, then halve each quarter for 8 spears per potato. Toss the potatoes in a bowl with 2 tablespoons of oil and 1/2 teaspoon of salt. Arrange the potatoes on a baking sheet with cut sides facing up, if possible. It's okay if some won't stand upright.
  • To achieve a crispy texture, roast the potato spears in the oven for 40 minutes on the lower rack. Halfway through, rotate the pan and stir the potatoes using a wide metal spatula, allowing them to fall on their sides for extra crispiness and a golden finish.
  • Toast the panko: Heat a heavy skillet over medium-high heat. Add panko and toast over medium heat, stirring often, until deep golden brown, about 10-15 minutes. Remove from heat and mix with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Transfer to a shallow bowl.
  • Cut the fish into large strips ("fingers") or big 3-inch pieces as desired. Massage all the pieces with the remaining tablespoon of olive oil.
  • Coat the fish evenly with panko by pressing it into the breading. Place the fish on a separate baking sheet, ensuring they are not touching.
  • Bake the fish 15 to 20 minutes before the potatoes are ready: Cook thick (2-inch) fish fillets for 15 to 18 minutes and thinner (1 1/2-inch or less) fillets for 10 to 13 minutes, until the fish is firm and the coating is lightly browned. Be careful not to overcook.
  • Presentation is key: Plate the delectable fish and potato spears, garnish with parsley, and serve with a side of fresh lemon and tangy tartar sauce.

Similar Recipes